Peach Blueberry Basil Sangria

Since joining a wine club, I’ve grown my stockpile of wine and have been experimenting with making different varieties of sangria. This combination was delicious, refreshing and takes advantages of the fruit that’s available right now. My mom who is not a big drinker sampled it and said it was really good – it wasn’t too sweet and the little hint of basil was unexpected.

Do you prefer red or white sangria? I’m looking to experiment more and would love to make varieties of sangria my readers would like to try!

750 ml bottle of pinot grigio

1 cup triple sec
3-4 peaches, peeled and diced
1/2 cup blueberries
1 lime, thinly sliced
5-6 basil leaves
lime sparkling water

In a pitcher, combine the wine, fruit and basil. Stir to combine and place in the refrigerator for 3 hours or longer. This will allow all the flavors to combine and the fruit will soak up the wine – perfect for eating later! When you’re ready to serve, place a few ice cubes in a glass, fill the glass 3/4 with the sangria and the top with the sparkling water.

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